Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, October 2, 2009

Mexican Beef & Bean Casserole

I'm not a huge bean fan, normally, but there are certain dishes that just do it for me. This is one of them.

1lb ground beef
2 16oz cans of pinto beans
1 8oz can of tomato sauce
1/2 c mild chunky salsa
1 tsp chili powder
1 c shredded Monterey Jack cheese

Heat oven to 375.

Cook beef in skillet over medium heat 8-10 minutes until brown, drain.

Rinse & drain the beans. Mix beef, beans, tomato sauce, salsa & chili powder in ungreased baking pan.

Cover with lid or aluminum foil & bake 40-45 minutes, stirring once or twice. Carefully remove the lid, & sprinkle cheese over the top. Bake until cheese is melted.






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